¡Cinco feliz de Mayonesa! or Happy Cinco de Mayo!
A happy hour is in order to honor the day. Last week I shared with you my recipe for carne seca (along with some interesting history behind the celebration) and today I have the perfect cocktail and appetizer to enjoy before dinner. Beer margaritas and homemade guacamole are on the menu. We have made these margaritas for over 20 years (hard to believe it’s been that long!) and first starting making them at our infamous Halloween parties. Unfortunately, we can’t remember where the recipe came from (no, it’s not because we’re old and forgetful…..I wasn’t obsessing as much about food back then) and fondly call them the Schenker Margaritas. I know it sounds weird to have beer in margaritas but it gives them a unique and tasty flavor, and it makes them quite memorable. It also has the normal ingredients: limeade and tequila, which balances out the beer flavor. The recipe is super easy to make so start chilling your glasses.
As for the guacamole, fresh ingredients are the way to go in my opinion. I add onions, cherry tomatoes, jalapeno, cilantro, cumin, chipotle pepper powder (dried jalapenos) and salt and pepper. I love chipotle pepper powder because it has a wonderful earthy flavor that adds a little zing in the background. I forgot to add tortillas chips to my store list so I just cut some fresh corn tortillas into wedges and baked them in a 400F degree oven for about 8 minutes until crispy.
Cheers! If you haven’t already, be sure to check out my earlier post which gives you some historical significance about Cinco de Mayo and a delicious slow-cooked recipe for one of my favorite Mexican meals: Carne Seca.
Eat well and share the love!
Recipe: David Schenker/Foodie for Two
Makes a half pitcher for two foodies
6 ounces limeade (half of can)
6 ounces light beer (half of bottle)
4 ounces tequila (1/2 cup)
1 ¼ cups crushed ice
Lime wedges for garnish
Add all ingredients to blender, cover the top with a towel to catch any spills, and puree until smooth. Serve in chilled glasses with a lime wedge.
- No crushed ice on hand? Place ice cubes in a large Ziploc bag and smash with a rolling pin or mallet
Recipe: Melissa Schenker/Foodie for Two
Serves two foodies
2 ripe avocados
3 tablespoons diced white onion
3 tablespoons diced tomato
1 teaspoon diced jalapeno
1 tablespoon fresh lime juice
2 tablespoons chopped cilantro
1/8 teaspoon cumin
Pinch of chipotle pepper powder
¼ teaspoon salt
1/8 teaspoon pepper
Slice avocados in half and remove seed. Add avocado to a bowl and mash slightly with a fork and add the rest of the ingredients. Mix well and serve with tortilla chips.
- If you don’t have any tortilla chips: Heat oven to 400F degrees. Cut 6 to 7 corn tortillas into 8 wedges, spread out on an ungreased sheet pan and sprinkle with salt. Bake in oven for 8 to 10 minutes until golden and crispy. Turn tortillas wedges over halfway through cooking time. Let cool and serve with guacamole.
- Tip for easily getting avocado out from skin: after halving, simply squeeze skin in half with fingertips to remove the avocado.
Today is opening day for baseball in Colorado! The official opening day was yesterday but the Colorado Rockies are on the roster this afternoon, playing the Arizona Diamondbacks. With our weather expected to be in the mid 70’s (unusual for us this time of year) it should be a perfect day for baseball, and eating. As usual, it’s all about the food for me! When I think of baseball food, I think of pretzels, hot dogs and of course, beer (not a food, but necessary to wash the goodness down). Thankfully, another Friday has rolled around so it’s time for a celebration with Happy Hour! On my Happy Hour table: fresh, soft pretzels and pretzel dogs with a pale ale beer (slightly sweet, hoppy) along with some whole grain and yellow mustard. Yum! I can hear the bats cracking against the baseballs now…..
For the pretzel dough, I consulted a recipe from one of my favorite science chefs, Alton Brown (click on “pretzel dough” for recipe). His recipes are always fool-proof for me and I wasn’t disappointed with this one. This was my first try at making pretzels and they are a keeper. I reduced the recipe by half for 4 delicious pretzels. You have to try them fresh out of the oven, nothing like it! For the pretzel dogs, I used all beef hot dogs and dough from one pretzel. Wrap a thin ribbon of dough around each hot dog piece and follow the directions for cooking the pretzels; it worked perfectly. Note the recipe calls for ingredients in weights which don’t always transfer exactly to cup measurements, 11 oz. of flour measures about 2 1/8 cups.
As for the image on the left, I couldn’t resist using the parchment paper from the cooked pretzels to write my motto! Cheers to you….Let’s play ball!
For a perspective from a serious baseball enthusiast, check out Ronni’s blog: http://garlicfriesandbaseball.wordpress.com
It’s finally Friday, which is cause for celebration! And I have launched the blog Foodie for Two, with two postings under my belt. Woohoo! This is a quick post to say thanks for joining me. With a celebration there of course has to be food, and a Happy Hour is in order. It’s easy to throw something quick together: Try a fruit and cheese board with an herbed goat cheese log, a loaf of crusty bread, dried fruit (cherries and dates), olives (Castelvetrano), nuts (pecans) and some grapes. Add your favorite wine or cocktail and let’s toast each other. Cheers!
An herbed goat cheese log is super easy to make, here’s how: 1 ½ tablespoons Fine Herbs (dried parsley, chives, tarragon & chervil)
1 tablespoon fresh Basil, finely chopped (fresh basil has brighter flavors than dried) Note: If you have all fresh herbs on hand use instead of dried. Mix herbs together on a small plate. Roll the goat cheese in the herb mixture so the log is completely covered, including the ends. Now you are ready to assemble your Happy Hour platter. Remember, we eat with our eyes first so pull out your nice platter or small cutting board for an appealing presentation.
Be sure to check back on Monday for my post in honor of St. Patrick’s Day: a simple, traditional meal with my twist on it.
And don’t forget to set your clocks ahead one hour this Saturday night for Daylight Savings Time!